Kreuz Market

The size, the stature, the (relocated) history — this brick behemoth feels like it could double as the Hall of Fame of barbecue. And, though the building does feel a bit industrial, its lamb-chopped pitmaster Roy Perez gives Kreuz some rockabilly toughness. He oversees pits turning out intensely flavored beef shoulder clod (an alternative for those looking to stray from the fatty brisket most adore), fiery dry-cured jalapeño sausage and peppery ribs. Bonus points for honoring the pig with spare ribs, pork chops and the not-often-seen boneless ham.